Object

Title: Technology and microbiology of acetic acid fermentation

Creator:

Czuba, Jerzy

Date issued/created:

2003

Resource type:

Tekst

Subtitle:

Technology and microbiology of acetic acid fermentation

Publisher:

Committee on Biotechnology PAS ; Institute of Bioorganic Chemistry PAS

Abstract:

Vinegar producing is one of the oldest processes of biotechnology. It consists of double fermentation, alcoholic and acetous. There are three groups ofmethods of acetous fermentation: surface, trickling and submerse. They arewell elaborated from technological and technical points of view, but the taxonomy and methods for identification ofthe bacteria active in technical processesare still open. According to the results of molecular researches, the new genusGluconacetobacter (characterised by requirement of the acetic acid for growingand lack of ability to oxidise acetic acid to CO2 and H2O - the main features ofgenus Acetobacter) was separated from acetic acid bacteria group. However, theresults of few experiments showed that these phenotypic features (characteristic for the genus Gluconacetobacter) could be changed in to the features characteristic for genus Acetobacter by special procedure of growing. It is a question ofhow the differences between the same bacteria with different phenotypeswould be identified by molecular methods

Relation:

Biotechnologia, vol.62, 3 (2003)-.

Volume:

62

Issue:

3

Start page:

233

End page:

240

Detailed Resource Type:

Article

Format:

application/pdf

Resource Identifier:

0860-7796 ; oai:rcin.org.pl:133322 ; IChB B-58

Source:

Library of Institute of Bioorganic Chemistry PAS

Language:

pol

Language of abstract:

eng

Temporal coverage:

1988-2010

Rights:

Creative Commons Attribution BY 4.0 license

Terms of use:

Copyright-protected material. [CC BY 4.0] May be used within the scope specified in Creative Commons Attribution BY 4.0 license, full text available at:

Digitizing institution:

Institute of Bioorganic Chemistry of the Polish Academy of Science

Original in:

Institute of Bioorganic Chemistry of the Polish Academy of Science

Projects co-financed by:

Operational Program Digital Poland, 2014-2020, Measure 2.3: Digital accessibility and usefulness of public sector information; funds from the European Regional Development Fund and national co-financing from the state budget.

Access:

Open

Object collections:

Last modified:

Oct 2, 2020

In our library since:

Jul 23, 2020

Number of object content hits:

0

All available object's versions:

https://rcin.org.pl/publication/167987

Show description in RDF format:

RDF

Show description in OAI-PMH format:

OAI-PMH

Edition name Date
Technologia i mikrobiologia fermentacji octowej Oct 2, 2020
×

Citation

Citation style:

This page uses 'cookies'. More information